Chocolate Orange Cake
This Chocolate Orange Cake combines rich dark chocolate with zesty orange for a moist, delightful dessert perfect for any occasion.
Ingredients
Main ingredients
- 200 g dark chocolate Good-quality chocolate is essential.
- 200 g butter Use unsalted butter for better control over salt content.
- 200 g granulated sugar Be careful not to overdo the sweetness.
- 4 large eggs Use room temperature eggs for better incorporation.
- 150 g flour White flour works best, but whole wheat can be used.
- 50 g cocoa powder Use unsweetened cocoa, sift it to avoid lumps.
- 1 packet baking powder This helps the cake rise.
- 1 orange zest and juice Zest adds flavor, juice keeps it moist.
Ganache Ingredients
- 150 g dark chocolate For the ganache topping.
- 100 ml cream Heavy cream is ideal for richness.
- 1 teaspoon butter Adds shine to the ganache.
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and grease a 20 cm (8-inch) round cake pan, lining the bottom with parchment paper.
Melting Chocolate and Butter
- Melt the 200 g dark chocolate and 200 g butter together in a double boiler. Remove from heat and let cool slightly.
Mixing Eggs and Sugar
- In a large mixing bowl, beat the 4 large eggs and 200 g granulated sugar until creamy and pale.
Combine Mixtures
- Pour the melted chocolate and butter mixture into the egg-sugar mixture and stir until combined.
Sift Dry Ingredients
- Sift the 150 g flour, 50 g cocoa powder, and 1 packet of baking powder into the wet mixture and gently fold until smooth.
Incorporate Orange
- Add the zest and juice of 1 orange to the batter and fold gently.
Baking
- Pour the batter into the prepared cake pan and bake for about 35-40 minutes, or until a toothpick inserted comes out clean.
Cooling
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Making Ganache
- Heat 100 ml cream in a small saucepan until just about to boil, pour over 150 g chopped dark chocolate and stir until smooth. Add 1 teaspoon of butter and combine well.
Frosting the Cake
- Once the cake is cool, pour the ganache over the top, allowing it to drip down the sides.
Notes
For added contrast, sprinkle sea salt over the ganache once set. Store leftover cake covered loosely in plastic wrap at room temperature for up to three days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 25gSaturated Fat: 15gSodium: 90mgFiber: 2gSugar: 30g
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